Chocolate Marshmallow Eggs
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
36
Spice
47
Sweetness
48
Sourness
46
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Spray the interior of the egg molds with nonstick vegetable spray
2
Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly
3
Tap out the excess cornstarch
4
Set aside
5
Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl
6
Set aside
7
In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water
8
Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F
9
While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler
10
Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed
11
" Do not allow the mixture to boil
12
Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup
13
Using a wire whisk, beat for about 5 minutes, or until fluffy
14
Beat in the flavored oil
15
Spoon an equal portion of the mixture into each of the prepared molds
16
Clips the molds together so that the two halves will come together to form an egg shape
17
Set aside for 8 hours or up to overnight, until very firm
18
When set, unclip the molds
19
The whole egg shapes can be easily tapped from the molds
20
Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate
21
Decorate the eggs in any design you wish—a child's name, flowers and leaves, or an Easter bunny are just a few ideas
22
(Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off
23
) Place on a parchment paper–lined baking sheet to set until the chocolate hardens completely
24
The eggs should be eaten within 24 hours
25
Spray the interior of the egg molds with nonstick vegetable spray
26
Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly
27
Tap out the excess cornstarch
28
Set aside
29
Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl
30
Set aside
31
In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water
32
Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F
33
While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler
34
Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed
35
" Do not allow the mixture to boil
36
Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup
37
Using a wire whisk, beat for about 5 minutes, or until fluffy
38
Beat in the flavored oil
39
Spoon an equal portion of the mixture into each of the prepared molds
40
Clips the molds together so that the two halves will come together to form an egg shape
41
Set aside for 8 hours or up to overnight, until very firm
42
When set, unclip the molds
43
The whole egg shapes can be easily tapped from the molds
44
Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate
45
Decorate the eggs in any design you wish—a child's name, flowers and leaves, or an Easter bunny are just a few ideas
46
(Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off
47
) Place on a parchment paper–lined baking sheet to set until the chocolate hardens completely
48
The eggs should be eaten within 24 hours